Tagine with prunes
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Ingredients:
* 1kg of veal
* 2 chopped onions
* l/4 glass oil
* salt
* 1/2 teaspoon pepper
* 1/2 teaspoon ginger
* some saffron
* 2 tablespoons castor sugar
* 1 teaspoon butter
* 1/2 teaspoon cinnamon
* a few saffron pistils
* 4 crushed garlic cloves
* water
* 250g dried prunes
Decoration:
* 1 tablespoon sesame seeds
* 100g blanched and fried almonds
Preparation:
Over low heat seal meat with oil, onions chopped, salt, spices crushed garlic and stir occasionally, Add 1 and 1/4 litre water, cover and simmer until meat is done (for 40min), leaving some sauce for serving.
To preserve prunes, poach them and drain then put them into a saucepan over low heat. Add sugar, cinnamon and butter., let it cook for 10min, stirring, serve hot and decorate with almonds and sesame seeds.
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